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Spicy Pork and Jack Cheese Enchiladas

4 servings


Ethnic Cuisine High Fibre

Nutritional Facts Per Serving

42.3 g
45.7 g
4.6 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 621
  • Fat 30 g
    • Saturated   12.1 g
    • + Trans 
  • Cholesterol 109 mg
  • Sodium   1886 mg
  • Carbohydrate 45.7 g
    • Fibre   4.6 g
    • Sugars  
  • Protein 42.3 g
    • Vitamin A 29 %
    • Vitamin C 20 %
    • Calcium 39 %
    • Iron 40 %


Combine the first 6 ingredients in a sided dish. Trim pork of excess fat and cut into 3 or 4 pieces. Dredge in spice mixture, gently patting it on. Heat the oil in a large
non-stick skillet over medium-high heat; brown pork on both sides. Drain excess fat. Pour in tomato sauce and a 1/2 cup of cold water. Bring to a boil, and then adjust heat until mixture gently simmers. Cover and cook 30 minutes, or until pork is tender. Remove pork from the sauce and cool to room temperature. Skim fat from the sauce. Preheat oven to 375 degrees F. Thinly sliced pork and place in a bowl; mix in 1/2 the tomato sauce and 1/2 the cheese. Divide and spoon the pork mixture along the centre of each tortilla, and then roll into a cylinder. Place on a parchment paper-lined or non-stick baking sheet, spacing about two inches apart. Spoon the remaining sauce over top. Sprinkle with remaining cheese. Bake 25-30 minutes, or until heated through and cheese is golden.

Serving Suggestions

Serve these enchiladas with side dishes such as steamed or Spanish-style rice, refried beans, salsa, guacamole and sour cream.

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